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Blueberry Coconut Banana Bread

This Blueberry Coconut Banana Bread takes regular banana bread to the next level with the addition of juicy blueberries and rich shredded coconut! It's best enjoyed warm with a generous layer of salted butter and a drizzle of honey. It makes the perfect breakfast with a cup of coffee, midday snack, or treat!

Course Bread, Breakfast, Breakfast/Snack, Dessert, Dessert/Snack, Snack
Cuisine American
Keyword banana bread, banana bread recipe, banana bread with oil, blueberry banana bread, blueberry banana bread with oil, coconut banana bread, moist blueberry banana bread, moist coconut banana bread
Prep Time 15 minutes
Cook Time 1 hour
Servings 8
Author Molly | Spices in My DNA

Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon kosher salt
  • 3 medium-large overripe bananas, mashed
  • 1/2 cup coconut oil, melted and cooled
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups blueberries
  • 3/4 cup unsweetened shredded coconut, plus extra for topping

For serving

  • softened butter
  • honey
  • flaky sea salt

Instructions

  1. Preheat oven to 350℉. Grease and line a 9x5 loaf pan with parchment paper. Set aside.

  2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. In a separate larger mixing bowl, whisk together the mashed bananas, melted coconut oil, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla and whisk again until smooth and combined. Gently add the dry ingredients to the wet, folding together with a rubber spatula until just combined. Gently fold in the blueberries and shredded coconut.

  3. Pour batter into the prepared loaf pan and smooth out the top with a rubber spatula. Sprinkle batter with a handful of shredded coconut. Bake for 60-65 minutes, until top is golden brown, the center is no longer jiggly, and a toothpick inserted in the center comes out clean. Let cool for 20 minutes in the loaf pan, then gently remove and cool the remainder of the way on a wire rack. My favorite way to enjoy this bread is with a smear of softened butter, a drizzle of honey, and a sprinkle of flaky sea salt!